The Best Vegan Instant Pot Peanut Stew

0 In a medium sized mixing bowl, whisk together the tomato sauce, peanut butter, cumin, coriander, cinnamon, cloves, salt and cayenne. Set aside.
1 Now, put you instant pot on sauté mode and add the oil. 
2 Then add the onion, garlic, ginger, potatoes and chickpeas to the instant pot. Sauté for about 2-4 minutes. 
3 Now pour in the broth and the tomato/peanut sauce you made. Stir to combine everything thoroughly.  
4 Set the instant pot to pressure cook mode and set it for 4 minutes. 
5 Put the top on your instant pot. 
6 The instant pot will take a bit to heat, so the whole process will take more like 10-15 minutes, rather than just 4 minutes. 
7 Once the timer goes off, release the steam from your instant pot and let sit for 5 minutes. 
8 Open your instant pot, stir the stew. Then add the kale and stir again to let the kale wilt into the stew. Taste and adjust seasonings and then serve. 
9 I like to serve it with steamed rice!